Keto Waffles with Blueberries
Delicious keto waffles using organic coconut flour and my favorite: Swerve confectioner’s sugar. I enjoyed mine warm with a dusting of extra sweetener and topped with blueberries.
Equipment
Ingredients
- 2.1 oz coconut flour
- 3 TB Swerve confectioner’s sugar plus additional to dust
- Pinch of sea salt
- 1 tsp gluten-free baking powder
- 2 medium pastured eggs whisked
- 5.6 oz unsweetened almond milk plus extra if needed
- 2.1 oz organic cream cheese
- 1.4 oz grass-fed unsalted butter melted
- ¾ cup blueberries to serve
Instructions
- Mix the coconut flour, sweetener, salt, and baking powder in a bowl.
- In a separate bowl, whisk the eggs, almond milk, and cream cheese together. Add the melted butter, whisking continuously, then pour into the flour mixture until well combined. Leave to stand for a minute and add a dash more almond milk to loosen, if necessary.
- Heat a greased waffle maker, and once hot, pour in the batter and cook until crispy and holding its shape.
- Remove carefully and serve with a dusting of confectioner’s sweetener and top with blueberries.
- You can quadruple the batch and freeze a bunch of these little delights to make freezer keto waffles! Then toast them up just like Eggo waffles!
Nutrition
Serving: 1gCalories: 319kcalCarbohydrates: 14gProtein: 10gFat: 23gSaturated Fat: 14gSodium: 0.9mgFiber: 8.1gSugar: 5.6g